Preheat oven to 325 F. Butter and flour a 13x9x2 inch. Baking pan; set aside. Peel apples, quarter, core, and cut each quarter in half lengthwise, then crosswise (16 pieces from each apple)

In a medium bowl whisk together the flour, baking soda, cinnamon, salt, and nutmeg; set aside.

In a very large mixing bowl whisk eggs to combine. Whisk in oil, sugars and vanilla until well blend. Fold apples and pecans into batter (batter will be thick and just coat apples). Turn into prepared pan, spreading to edges of pan.

Bake about 1 hr. or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and cool on a wire rack while preparing glaze

Combine yeast, heated lukewarm milk. Stir until dissolves. Mix all ingredients in dough except butter. Knead until smooth. Cover and rise 1 hour our double. Place dough on floured surface and roll out into a large thin square. Using a cheese grater, grate a cube of frozen butter. Fold in thirds + roll out into a large thin square. Repeat two more times. Cut dough in half and place on parchment lined baking sheets. Place filing down middle and cut sides as shown ->

Peel or not and cut apples in thin slices. Or make sure all cherries are pitted. Coat and cook with lemon juice, sugar, and spices. Add small amount of water as cooking if needed. Cook till apples soften. Combine with whipped cream cheese after cooled.

This filling can also be used as a ice cream topping.

Can also whip and sweeten whip cream and serve on puff pastry serving.

Tie thyme and bay leaf in cheesecloth and add to pot. Bring apple mixture to a boil over high heat; reduce heat to medium-low and simmer, partially covered, until apples are very tender and start to fall apart, about 30 minutes. Set aside herb sachet. Puree apples in pot using a handheld blender until smooth, then return sachet to pot.

Simmer apple butter just until it holds its form when stirred or spread, 1 ½ – 1 ¾ hours, stirring frequently. Discard herb sachet let apple butter cool to room temperature, then transfer to containers to chill or freeze.

Apple Upside-Down Cake (2020)

A deliciously sweet way to show off autumn’s most brilliant fruit, this cake is best served warm with ice cream or whipped cream.

Topping

2 large baked apples (about 12 ounces before peeling)

¼ cup unsalted butter

¾ cup packed light brown sugar

2 tablespoons boiled cider

¼ teaspoon ground cinnamon

½ cup light corn syrup

Cake

¾ cup vegetable oil

1 cup packed brown sugar

2 tablespoons boiled cider

2 large eggs

1 ½ teaspoons ground cinnamon

¼ teaspoon ground ginger

1/8 teaspoon ground cloves

½ teaspoon salt

1 teaspoon baking soda

1 ¾ cups King Arthur Unbleached All-Purpose Flour

1 ¼ cups peeled, finely chopped apple

¾ cup chopped pecans or walnuts (optional)

Preheat the oven to o350 F. Lightly grease a 9” round cake pan that’s at least 2” deep. Line the bottom with parchment and grease the parchment.

For the topping: Slice the top, including the stem, off one of the apples (this piece should be about 1 ½ inches thick) and set it in the center of the prepared pan, stem side down. Peel and slice the remaining apples into 1/4 “ wedges. Overlap the wedges in a ring around the top of the apple. In a small saucepan, melt the butter, brown sugar, boiled cider, cinnamon, and corn syrup together. Stir until the sugar is dissolved. Pour ½ cup of the syrup into the prepared pan, and set the rest aside.

For the cake: In a large mixing bowl, beat the oil, brown sugar, boiled cider, eggs, spices and salt together until well combined. Mix the baking soda into the flour and stir into the batter. Mix in the chopped apples and nuts(if using), scraping the sides and bottom of the bowl to be sure everything is incorporated. Pour the batter over the apples in the pan, and bake for 50 to 55 minutes or until a cake tester inserted near the center comes out clean. Remove from the oven and run a thin spatula or table knife around the edge of the cake to loosen it. Let the cake cool in the pan for 5 minutes, then turn it out onto a serving plate, bottom side up. Scrape out any sauce that remains in the pan and spread it over the cake. Heat the reserved topping to serve. If the butter starts to separate, add 1 teaspoon of water at a time, stirring until the sauce comes together. Serve the cake warm with the extra sauce.